This is an incredibly light cake Orange and Almond Cake and is super tasty. Enjoyed by adults and children. Serve with a blueberry compote and a dollop of chilled coconut cream and you have a delectable dessert for all occasions. It contains only wholesome ingredients and is naturally gluten free, dairy free and refined sugar free.

Ingredients (serves 12 | makes 12-16 pieces of cake)

  • 3 medium Oranges
  • 6 Eggs, separated
  • 1/2 cup Pure Maple Syrup
  • 250g Almond meal
  • 1 teaspoon Baking Powder (gluten free)
  • 1 tablespoon Flaked almonds


  1. Place the clean, whole and unpeeled oranges in water to cover and bring to the boil. Simmer for 1 and a 1/2 hours or until soft, adding more water when necessary.
  2. Drain the oranges, cut into quarters, discard any major pips, and blend the rest, including the peel, in a food processor or blender. Then cool.
  3. Heat oven to 180C.
  4. Beat the egg yolks and maple syrup together in a large bowl until mixture thickens and increases in size.
  5. Beat in the oranges, almond meal and baking powder.
  6. In a separate bowl, beat the egg whites until softly peaky, then fold into mixture.
  7. Pour into a high-sided 22cm springform cake tin and bake for approx 1 hour, until firm to the touch. Cover with a loose sheet of foil if over browning.
  8. Cool in tin.
  9. Top with flaked almonds and a slice of orange.

Notes... This cake freezes really well. When you are ready to eat take it out of the freezer and allow to thaw overnight.
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